MAKING
1.In a large, heavy saucepan, put all the chicken pieces.
2.Add water to cover.
3. Add in onion, ginger, 1 teaspoon of the salt, and peppercorns.
4.Bring to boil.
5.Skim any foam rising to surface.
6.Reduce heat to low.
7.Simmer covered for 40 minutes, until the chicken is tender and the juices are clear . Test by piercing the thigh.
8.Into a baking dish, transfer chicken pieces.
8.Cover and keep warm.
9.Spoon away fat from the stock; reserve the stock.
10. Preheat a broiler (griller).
11.In a broiler pan, place chiles and tomatillos.
12. Broil to char and blister skin.
13.On a plate, let stand covered in aluminium foil for 10 minutes.
14. Cut chiles lenghtwise, deseed and chop after peeling away of the skin.
15.Quarter tomatillos.
16.In a blender or food processor, blend chiles and tomatillos with 1 cup (8 fl oz/ 250 ml) of the reserved stock to get a smooth puree.
17.In a saute pan, warm the vegetable oil over medium heat.
18.Add in pumpkin seeds and almonds and saute for 3 to 4 minutes until lightly golden.
19.Add in sesame seeds and saute for 2 minutes longer.
20.Pour into chile mixture and add onion, bell pepper, tomato, garlic, peanut butter, allspice, remaining 1 1/2 teaspoons salt, and )1 cup (4 fl oz/125 ml) of the reserved stock.
21.Puree until smooth.
22.Add in lettuce and parsley and blend again.
23.Mixture would be thick, not watery.
24.Thin thick mixture with a little more stock; if too thin, add the tortilla pieces andprocess to thicken.
25.Season with salt according to taste.
26.Into a saucepan, transfer sauce and place on low heat.
27.Cook for 10 to 15 minutes until color changes from bright to darker green.